When ground with a pestle and mortar, Black Kampot pepper releases its fruity and menthol notes. Use cracked lightly for a daily delightful touch to all your dishes.
The fruity and floral notes of this pepper prompt scents of fruit compote releasing flavours of vanilla and candied citrus fruit. Perfect for all your fish, shellfish and poultry dishes.
Connoisseurs of strong flavoured peppers will delight in this Indian jewel. Picked when fully ripe in the valley of Wayanad, these peppercorns are bigger and smoother than a typical pepper. They are particularly aromatic and spicy and release fresh and fruity notes.
Like the Breton seamen from Saint-Cast-le-Guildo on the Emerald Coast, take the helm and set course for the high seas. Don’t forget your penknife, a dozen oysters and of course, your oyster pepper for seasoning: a delicate Breton mix of ground peppers.
This freeze-dried green pepper from Madagascar, is slightly spicy with a cool taste and will enhance your poultry, sauces and exotic dishes.
Ideal for steak with green pepper sauce !